Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Elisabeth I. Vogt"'
Publikováno v:
EuPA Open Proteomics, Vol 11, Iss C, Pp 16-19 (2016)
Despite their low concentration, proteins can influence several key enological parameters such as foam stability or haze formation in (sparkling) wine. Most studies focus on white (sparkling) wine since the higher content of phenolic compounds in red
Externí odkaz:
https://doaj.org/article/1d61c9a7cce14e48b098576d7120ae56
Autor:
Martin Schlapschy, Xiaoming Cheng, Daniela Stadler, Kathrin Sutter, Arne Skerra, Natalie Roeder, Mathias Heikenwalder, Elisabeth I. Vogt, Ulrike Protzer, Ulf Dittmer, Volker Morath, Yuchen Xia
Publikováno v:
Antiviral Research. 161:134-143
Interferon α (IFNα) so far is the only therapeutic option for chronic hepatitis B virus (HBV) infection that can lead to virus clearance. Unfortunately, its application is limited by side effects and response rates are low. The aim of this study wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1727df7f5f6d19c030e866a2cc8719ed
https://doi.org/10.1016/j.antiviral.2018.11.003
https://doi.org/10.1016/j.antiviral.2018.11.003
Autor:
Rudi F. Vogel, Julia Bechtner, Elisabeth I. Vogt, Ludwig Niessen, Lisa M. Frisch, Veronika M. Kupfer
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 7:265-270
P. oxalicum is known as plant pathogen, mycotoxin producer and was suggested to be involved in the induction of champagne gushing. Early detection of the fungus enforces decision making in the wine industry as to how grapes will be further processed.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9b9975c815ca9abeb69aa838f48ab5a
https://doi.org/10.15414/jmbfs.2017/18.7.3.265-270
https://doi.org/10.15414/jmbfs.2017/18.7.3.265-270
Autor:
Ludwig Niessen, Elisabeth I. Vogt, Annemarie Siebert, Magdalena L. Meyer, Veronika M. Kupfer, Rudi F. Vogel
Publikováno v:
Food research international (Ottawa, Ont.). 102
The absence of the yeast protein seripauperin 5 (PAU5) from Saccharomyces cerevisiae has been suggested as a biomarker for the occurrence of gushing in sparkling wine as samples lacking PAU5 were found to be more susceptible to gushing. In this study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c26f1afac3eb375c5c8e38e78a5a15f
https://pubmed.ncbi.nlm.nih.gov/29195929
https://pubmed.ncbi.nlm.nih.gov/29195929
Publikováno v:
Food research international (Ottawa, Ont.). 99(Pt 1)
Fungal infection of grapes with the plant pathogenic fungus Botrytis (B.) cinerea was shown to cause a degradation of proteins in the resulting wine. Moreover, it influences the foaming properties of the wine. The aim of this study was to compare the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2b5462a7fd73d211fd633952b292ccd
https://pubmed.ncbi.nlm.nih.gov/28784511
https://pubmed.ncbi.nlm.nih.gov/28784511
Publikováno v:
EuPA Open Proteomics
EuPA Open Proteomics, Vol 11, Iss C, Pp 16-19 (2016)
EuPA Open Proteomics, Vol 11, Iss C, Pp 16-19 (2016)
Graphical abstract
Highlights • A new protocol for preparation of proteins in red (sparkling) wine was developed. • Dialysis, lyophilization, removal of phenolic compounds, protein precipitation. • New protocol enables improved resolution
Highlights • A new protocol for preparation of proteins in red (sparkling) wine was developed. • Dialysis, lyophilization, removal of phenolic compounds, protein precipitation. • New protocol enables improved resolution
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0ea75d3c0fd8312175161c89a4fb029
https://mediatum.ub.tum.de/doc/1388094/document.pdf
https://mediatum.ub.tum.de/doc/1388094/document.pdf
